Summer Bowl with Grilled Peaches and Hummus

Ingredients

• 240 g whole grain rice
• 100 g Baby spinach
• 200 g Cherry tomatoes
• 1 bunch basil (20 g)
• 2 peaches
• 1 Avocado
• 4 tbsp wheat germ (40 g)
• 100 g yogurt (10% fat)
• 2 tbsp lemon juice
• 1 tsp white balsamic vinegar
• 240 g chickpeas, drained weight (canned)
• 1 tbsp organic tahini
• 1 tbsp Sesame oil
• 1 tbsp All-in-Green salad seasoning
• Salt
• Pepper

Instructions

1. 1.

   Cook whole grain rice in boiling salted water according to package instructions for about 30 minutes. Wash and dry baby spinach. Clean, wash, and halve cherry tomatoes. Rinse basil, shake off excess moisture, and pluck leaves. Halve peaches, remove pits, and cut flesh into strips. Grill on a hot grill or in a grill pan over high heat for about 2 minutes per side.

2. 2.

   For the dressing, halve the avocado, remove the pit, and scoop out the flesh. Combine with wheat germ, yogurt, 1 tbsp lemon juice, 100 ml water, and balsamic vinegar in a blender. Add basil and blend into a smooth dressing. Add a little water to reach desired consistency and season with salt and pepper. Drain chickpeas, rinse, and let them dry. Blend with tahini, sesame oil, 50 ml water, and remaining lemon juice. Season with All-in-Green salad seasoning, salt, and pepper.

3. 3.

   Divide rice among four bowls. Add spinach. Distribute peaches and tomatoes evenly over the bowls. Spoon a generous amount of hummus into each bowl. Drizzle with avocado dressing, sprinkle with a touch of All-in-Green salad seasoning, and serve.